i love rhurbarb so when it started appearing at the market a couple weeks ago, i started dreaming of all the rhubarb pies i'd made the last couple of years. then i spied a rhubarb crumble tart at fritz pastry when we were there last tuesday and i thought, hmmm, that seems like a good plan. i looked for some recipes online and none of them seemed to strike my fancy. so, i made something up. it was oh so tart with slightly crunchy carmelized bits in the topping. even shawn, who doesn't love tart flavors all that much thought it was great. hope you like it too!

pulse dry ingredients in the food processor. add the butter, cut into chunks. process until it looks cornmeal-y. add water to dough tablespoon by tablespoon until its sticky and will roll into a ball. wrap in plastic wrap and press into a disk. refrigerate for a half hour. press into your tart pan and return to the refrigerator for a half an hour.

preheat the oven to 350 degrees. spread one tablespoon of marmalade over bottom of prepared tart crust. toss the remaining filling ingredients and fill the tart. evenly spread crumble top over the entire tart. bake at 350 for 35-40 minutes.

about shana

shana is a wearer of knee socks, lover of pie, horror movies and shiny things. she writes about horror and other things, makes pie and shiny things in portland, oregon, where she lives with her husband, shawn (aka shampton). she is the vintage jewelry and yoyo obsessed woman behind the cookoorikoo curtain. email me at cookoorikoo@gmail.com.